Format:
5 kg bag
25 kg bag
The Functional Super-Ingredient for the Food Industry.
We offer a premium-quality oat bran, obtained through milling processes that preserve the integrity of the grain's outer layers. This ingredient is not only an exceptional source of fiber but also a versatile technological tool for the formulation of modern, healthy foods.
What is Premium Quality Oat Bran?
Unlike flour, bran consists primarily of the outer layers of the oat grain (pericarp and aleurone). It is the component where the highest concentration of beta-glucans, B-group vitamins, and minerals is found. Our production process ensures uniform particle size and optimal microbiological purity for direct use in any industrial process.
Detailed Nutritional Profile:
Oat bran is recognized by EFSA as an ingredient that contributes to reducing the blood glucose response and maintaining normal cholesterol levels.
Nutritional Analysis (100g)
| Component | Average Value | % IR* |
| Value Energetic | 350 kcal / 1465 kJ | 17% |
| Fats Totals | 7.0 g | 10% |
| of which saturated | 1.3 g | 6% |
| Carbohydrates | 45.0 g | 17% |
| of which sugars | 1.5 g | 2% |
| Dietary Fiber | 18.0 g | 72% |
| Proteins | 16.0 g | 32% |
| Salt | 0.01 g | <1% |
*Reference intake of an average adult (8400 kJ / 2000 kcal).
Key Technical Benefits:
Beta-glucans: Concentration greater than 6g/ 100g, ideal for heart-healthy functional products.
Hydration Capacity: It can absorb up to 4 times its weight in water, improving dough yields in baking.
Purity: 100% natural, without additives or preservatives.
Uses and Applications in Various Industrial Fields.
Oat bran is much more than a dietary supplement; it is a functional ingredient with applications across multiple sectors:
Pharmaceutical and Nutraceutical Industry:
Base for the production of fiber supplements and beta-glucan concentrates for cholesterol control.
Premium Animal Nutrition:
Utilizado en piensos especializados para mejorar la digestión y la salud intestinal de animales de compañía y ganadería selecta.
Dairy Alternatives Sector:
Used to provide body and nutritional enrichment in thick plant-based drinks and oat-based yogurts.
Sports Nutrition:
A key ingredient in weight management and satiety formulations due to its high water-absorption capacity.
Strategic Partner in the Baking Industry.
For the industrial bakery and pastry sector, Harinas Polo Oat Bran offers technological solutions that meet the demand for clean labels (Clean Label):
Fiber Enrichment: Makes it easy to achieve "High fiber" claims for whole-grain and artisan breads.
Moisture Retention: Acts as a natural hydrocolloid, improving crumb juiciness and delaying staling of the final product.
Texture and Flavor: It provides a rustic sensory profile, with a slight nutty flavor and a visual texture highly valued in premium products.
Healthy Cookies and Snacks: Provides structural crunch and improves the nutritional profile of cereal bars and digestive biscuits.
Trust and Tradition with Harinas Polo.
Choosing oat bran from Harinas Polo means partnering with a supplier that understands the needs of today's industry. Our supply capacity and rigorous quality standards ensure that your production always maintains the same level of excellence.
Boost the healthy profile of your products with the backing of over a century of experience. Request personalized information or technical samples today.
The main difference lies in the part of the grain used and its nutritional profile:
The origin: Bran is obtained exclusively from the outer layers of the oat grain (the cuticle), which are separated during the milling process.
Fiber concentration: Unlike flour (rich in starch) or flakes (flattened whole grain), bran is the pure fiber concentrate of the cereal. It is particularly notable for its very high content of beta-glucans, a soluble fiber that helps regulate cholesterol and intestinal transit.
Texture: It comes in the form of small flakes or fine granules, ideal for enriching recipes without drastically altering the structure of the dough.
Incorporating oat bran into the production process provides notable mechanical and rheological benefits to the products:
High water absorption: Due to its fibrous nature, bran retains a large amount of liquid. This requires adjusting the dough's hydration, but the result is a much moister and more tender crumb.
Greater freshness (shelf life): By retaining moisture more efficiently, it prevents the bread from drying out quickly, naturally extending its freshness on the counter.
Visual and crunchy appeal: Used as an outer topping before baking, it gives breads a rustic, golden finish and a crunchy texture highly valued by consumers of healthy bakery products.
Oat bran is one of the most sought-after ingredients in the development of wellness or functional products, thanks to properties backed by nutritional science:
High satiety effect: Upon mixing with stomach fluids, the soluble fiber in the bran expands, multiplying its volume and slowing down digestion, thereby prolonging the feeling of fullness (ideal for weight-control products).
Low glycemic index: Helps modulate blood sugar absorption, making it an excellent ingredient for cookies, bars, or breakfast cereals aimed at people who are mindful of their glucose levels.
Attractive label: Allows manufacturers to highlight strong nutritional claims on the packaging, such as "High in fiber" or "Helps support cardiovascular health."
